Are you contemplating a mild fresh condiment that amplifies the taste of your dishes? Then you are in the right place you will learn here how to prepare coconut chutney in Pakistani style. The intensify taste of the coconut chutney recipe makes your food delectable. In this plain procedure, you will learn how to make coconut chutney effortlessly.
Coconut chutney is referred to as a south Indian condiment. It is made with grated coconut and other components consisting of such as coriander and mint leaves. Green chilies to add a little spice and garlic to make the flavors good. It is tempered with mustard seeds and curry leaves. The versatile coconut chutney recipe is very facile it blends in anything ingredients you like to give a pleasurable flavor. The best part is that all elements are available in our home easily. You can serve coconut chutney for idli, dosa, rice, and many other items.
How To Prepare Coconut Chutney
- 1 cup Water
- 1 cup Dried Grated Coconut
- ½ cup Coriander and Mint Leaves
- 2 Green Chilies
- 4 Garlic Cloves
- 1 tbsp Tamarind Pulp
- 1 tbsp Cumin Seed
- 2 tbsp Oil
- ½ tsp Mustard Seeds
- 10-15 Curry Leaves
- Salt to Taste
- First take one cup of grated coconut place it into the blender and add one cup of water.
- Now add simultaneously half a cup of coriander and mint leaves.
- Add 2 two green chilies and four garlic cloves.
- Then add one tablespoon tamarind pulp.
- Add one tablespoon cumin seeds and salt to taste.
- Blend it nicely until it smooth. And placed it in a bowl.
- Now for tempering add two tablespoons of oil in a pan and preheat it.
- Add half a teaspoon of mustard seeds.
- Add ten to fifteen curry leaves and sauté for one minute into medium flame.
- Instantly pour this over the coconut chutney and give it a nice mix. Your coconut chutney is ready you can delight in it with samosa, pakora, idli, or dosa as per your choice.
2) You can add more water if u don’t like thick chutney.
3) You can also add lemon juice instead of tamarind pulp to build on sourness.
4) Furthermore, you can add red chilies as a replacement for green chilies.
Soak the tamarind pods in water for 20 to 25 minutes and squeeze up the pulp.